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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

The effect of direct and indirect heat treatment on the attributes of whey protein beverages
Clodagh M. Kelleher, James A. O’Mahony, Alan L. Kelly, et al.
International Dairy Journal (2018) Vol. 85, pp. 144-152
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
Qiwei Du, Linhui Zhou, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 210, pp. 112253-112253
Closed Access | Times Cited: 69
Heat-induced denaturation and bioactivity changes of whey proteins
Lina Zhang, Ruoya Zhou, Jinyue Zhang, et al.
International Dairy Journal (2021) Vol. 123, pp. 105175-105175
Closed Access | Times Cited: 57
The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review
Yi Wang, Ran Xiao, Shiqi Liu, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 8670-8670
Open Access | Times Cited: 7
The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability
Qiwei Du, Shunyu Wang, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111936-111936
Closed Access | Times Cited: 34
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
Wen-Qiong Wang, Peipei Yuan, Ji-yang Zhou, et al.
Journal of Food Science (2021) Vol. 86, Iss. 4, pp. 1228-1242
Closed Access | Times Cited: 28
Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review
Anita Rejdlová, Eva Lorencová, Zuzana Míšková, et al.
Applied Sciences (2025) Vol. 15, Iss. 4, pp. 1846-1846
Open Access
Exploring the Mechanisms of Thermal Aggregation Resistance Egg White: CMC Concentration-Mediated Modification of Protein Structure and Formation of Microgel Particles
Yixuan Yang, Xinyue Zhang, Yarong Wang, et al.
Food Hydrocolloids (2025), pp. 111262-111262
Closed Access
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
Wen-Qiong Wang, Haibo Sheng, Ji-yang Zhou, et al.
International Dairy Journal (2020) Vol. 113, pp. 104896-104896
Closed Access | Times Cited: 32
Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects
Richa Singh, Gunvantsinh Rathod, G. H. Meletharayil, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 12, pp. 9327-9346
Open Access | Times Cited: 17
Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation
Wen-Qiong Wang, Zhang Jie-long, Yu Qian, et al.
RSC Advances (2021) Vol. 11, Iss. 42, pp. 26291-26302
Open Access | Times Cited: 23
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages
Yaozheng Liu, Rachel S. Del Toro‐Gipson, M.A. Drake
Journal of Sensory Studies (2021) Vol. 36, Iss. 6
Closed Access | Times Cited: 22
The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment
Clodagh M. Kelleher, Tugce Aydogdu, Kevin Murphy, et al.
International Journal of Dairy Technology (2020) Vol. 73, Iss. 3, pp. 494-501
Closed Access | Times Cited: 21
A novel approach to temperature-dependent thermal processing authentication for milk by infrared spectroscopy coupled with machine learning
Yutang Wang, Haibin Ren, Wei-Yue Liang, et al.
Journal of Food Engineering (2021) Vol. 311, pp. 110740-110740
Closed Access | Times Cited: 20
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
Kenneth Vogel, B.G. Carter, Ni Cheng, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 10, pp. 10640-10653
Open Access | Times Cited: 20
A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages
Clodagh M. Kelleher, John T. Tobin, James A. O’Mahony, et al.
Innovative Food Science & Emerging Technologies (2019) Vol. 52, pp. 282-290
Open Access | Times Cited: 21
Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids
Yanqing Li, Liuping Fan
LWT (2020) Vol. 123, pp. 109117-109117
Closed Access | Times Cited: 19
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, et al.
International Dairy Journal (2021) Vol. 128, pp. 105289-105289
Closed Access | Times Cited: 16
Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture
Archana Bista, Noel A. McCarthy, Colm P. O’Donnell, et al.
International Dairy Journal (2021) Vol. 121, pp. 105120-105120
Closed Access | Times Cited: 15
Recent advances on erythorbyl fatty acid esters as multi-functional food emulsifiers
Jun‐Young Park, Hyunjong Yu, Dimitris Charalampopoulos, et al.
Food Chemistry (2023) Vol. 432, pp. 137242-137242
Open Access | Times Cited: 6
Natural fruits based ready to serve (RTS) beverages: a review
Menaha Rathinasamy, S. Ayyasamy, Sangeetha Velusamy, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 12, pp. 4563-4569
Open Access | Times Cited: 13
A mini-review about direct steam heating and its application in dairy and plant protein processing
Xiuju Wang, Zhengtao Zhao
Food Chemistry (2022) Vol. 408, pp. 135233-135233
Closed Access | Times Cited: 9
Heat Treatment of Milk: A Rapid Review of the Impacts on Postprandial Protein and Lipid Kinetics in Human Adults
Mona Fatih, Matthew P. G. Barnett, Nicola Gillies, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 11
Prevention of thermal gelation in concentrated whey protein isolate dispersions by using H2O2 and SHMP
Negin Yousefi, Soleiman Abbasi, Mohammad Amin Mohammadifar
International Dairy Journal (2024) Vol. 155, pp. 105942-105942
Closed Access | Times Cited: 1
Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder
Erick Heredia‐Olea, Maria Dolores Contreras‐Alvarado, Esther Pérez‐Carrillo, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 2, pp. 878-890
Closed Access | Times Cited: 11
Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions
Therese Jansson, Søren B. Nielsen, Mikael Agerlin Petersen, et al.
International Dairy Journal (2020) Vol. 104, pp. 104653-104653
Closed Access | Times Cited: 10
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